These are easy enough to whip up for a weekend morning breakfast or brunch. Feel free to substitute blueberries, strawberries, blackberries, or a combination of berries for the raspberries in this recipe.
1 3/4 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup canola oil
1 teaspoon vanilla
1 egg, beaten
1 1/2 cups fresh or frozen raspberries (you do not have to defrost the frozen berries)
extra sugar for sprinkling on top of muffins
Preheat oven to 400º F. Spray muffin pans lightly with cooking spray (or use paper baking cups) and set aside.
In a large bowl, mix the flour, sugar, baking powder, and salt together. Set aside. Combine the milk, oil, vanilla, and egg together and then add to the dry ingredients. Mix until moistened, but do not over mix. Gently mix in the raspberries. Fill muffin pans about half full with batter. Sprinkle the tops of the muffins with a little bit of sugar. Bake for 20 minutes or until golden brown.
Makes approximately 12 large muffins or 24 mini muffins.
Drop Biscuits are super-easy and quick to make. Plus, because they don’t require buttermilk, I always have the ingredients on hand.
Drop Biscuits make a great side to a meal, but they really shine at breakfast. Smeared with butter and drizzled with honey (or eaten with cherry preserves), Drop Biscuits are a treat. They are also amazing covered in white gravy. They can also serve as the bread component of a breakfast sandwich (think ham or bacon, fried egg, and cheese).
2 cups all-purpose flour
1 tablespoon baking power
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons butter, melted
1 cup milk
Preheat oven to 450° F.
Combine the flour, baking powder, sugar, and salt. Add the melted butter and milk. Stir until just combined. Drop 12 equal portions on to a baking sheet. Bake for 10 to 12 minutes, or until golden brown.
Day 12 of LID. I won’t lie, I am sick of being on this low iodine diet. It is easier, in a way, this time, but that doesn’t change the fact it is a soul-crusher.
I had some time to bake this morning and I used my Easy White Bread recipe to create these Cinnamon Rolls. I was really, really happy with the results. These are quite possibly the best cinnamon rolls I have ever made. They definitely lifted my spirits.
For the dough:
3/4 cup water
1 tablespoon olive oil
2 cups flour, plus more for kneading
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 teaspoons yeast
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 – 3 tablespoons Earth Balance Soy Free Buttery Spread
1/2 cup powdered sugar
1/4 teaspoon vanilla
enough water to make a thick, but pourable icing
Put the dough ingredients into a bread machine in the order given. The yeast should be the last ingredient going into the bread machine. Set the machine to the dough setting and press start. Let the machine do the mixing and kneading for you. Once the machine is finished, turn the dough out into an oiled bowl. Cover and let the dough rise until doubled in size, about an hour.
Punch down the dough and turn out onto a floured surface. The dough will probably be sticky. Knead the dough a couple of times, adding a little more flour to prevent sticking. Flour a rolling pin and roll the dough out evenly into a rectangle that is about 9 X 13 inches. Spread the Earth Balance spread evenly over the top of the rolled out dough. Combine the brown sugar and cinnamon in a bowl and spread evenly over the Earth Balance spread. Starting at the shorter side, roll up the dough. Pinch the seam to close. Slice into 12 even slices. Spray a 9 X 9-inch square baking pan or a 9″ round cake pan with cooking spray and place the slices in the pan. Let rise until doubled in size, about 45 minutes.
Preheat the oven to 350°F.
Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and let cool slightly.
Meanwhile, make the icing. Mix the powdered sugar, vanilla, and a little water at a time until you get a thick, but pourable consistency. Drizzle evenly over the cinnamon rolls.
Cooking Light and Saveur are my two favorite cooking magazines. I love Saveur for the beautiful pictures and articles on global cuisine, as well as, the ethnic recipes. Their recipes tend to be a bit more time-consuming and better for special occasions. On the other hand, Cooking Light has easy, healthier, everyday recipes that tend to utilize lots of fruits and veggies. Their recipes are great for day-to-day cooking.
Recently, I found a recipe for Greek Cucumber and Chickpea Breakfast Salad in the June 2015 issue of Cooking Light. I prefer savory foods for breakfast, so this salad was right up my alley. I adapted it a bit to accommodate the ingredients I had on hand, like fresh grape and yellow cherry tomatoes and cucumbers from my garden and sweet onions and purple bell peppers from my CSA box. The result was delicious! I ate it with a small bowl of vegetable soup and was quite satisfied. You can find the original recipe in Cooking Light here.
Greek Tomato, Cucumber, and Chickpea Breakfast Salad
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
Pinch of kosher salt
1/2 cup drained canned chickpeas
6 – 8 cherry or grape tomatoes, halved
4 pitted kalamata olives, chopped
1/4 small bell pepper (your choice of color)
1/4 small sweet onion (or to taste)
1 small cucumber, thinly sliced (I used a pickling type cucumber)
2 tablespoons crumbled feta cheese
Combine the first 4 ingredients in a medium bowl, stirring with a fork or whisk. Add chickpeas, tomatoes, olives, bell pepper, and sweet onion; toss to combine. Arrange cucumber slices on a plate or in a bowl and top with the tomato and chickpea mixture. Top with the feta cheese.
I made this dish for breakfast this morning to use onions, squash, and kale from this week’s CSA box. I like to incorporate vegetables into my breakfast dishes. I feel like I get a nutritious jump on the day when I do.
I like savory foods, especially eggs, for breakfast. Eggs are one of my favorite protein sources. I like my eggs runny, but my husband likes his egg yolks to be cooked through. I will break the egg yolk in his skillet eggs and stir it a little while it is cooking so that it will cook through.
You can use any summer squash you like for this recipe. I used a zucchini and a yellow squash. You can substitute spinach for kale, if you like.
Skillet Eggs with Summer Squash and Kale
1 tablespoon oil
1 small onion, quartered and thinly sliced
1 jalapeno, seeded and minced (optional)
2 large summer squash (yellow, crookneck, zucchini, ball, pattypan, etc…), cut into bite-size pieces
1 cup of chopped kale
2 – 4 eggs (1 to 2 eggs per serving)
salt and pepper, to taste
hot sauce or salsa, to serve (optional)
Heat the oil in a skillet (non-stick if you have it) over medium-high heat. Add the onion and cook until it starts to become tender, about 4 minutes. Add the minced jalapeno and squash. Cook until the squash starts to become tender, about 4 minutes. Stir in the kale and season the mixture with salt and pepper. Make 2 to 4 wells in the squash mixture and break an egg into each well. Sprinkle a little salt and pepper over each egg. Reduce the temperature to medium and cook until the egg whites are completely set and the yolks have began to thicken (or are cooked to your liking).
Breakfast is a perfect meal to add more veggies (ahem, and this time of the year, squash) to. These squash hash browns are super yummy, especially when paired with eggs. If you wanted to add some minced onion along with the potatoes, that would be good too.
Squash Hash Browns
1 pound of potatoes (whatever variety you like or have on hand), scrubbed clean, peeled if you want
1 yellow squash, ends trimmed
1 zucchini, ends trimmed
2 cloves garlic, minced
Kosher salt and black pepper, to taste
olive oil (or your favorite oil)
Using a food processor or grater, shred the potatoes. Squeeze as much moisture out of them as you can. I dump them out onto a large clean kitchen towel, wrap them up and squeeze. The less moisture in the potatoes, the crisper they will be.
Heat 2 tablespoons of the olive oil in a (cast iron) skillet over medium-high heat. Add the potatoes, season with Kosher salt and black pepper, and let cook. Let the potatoes cook, stirring occasionally, while you are preparing the squash.
Meanwhile, shredded the yellow squash and zucchini together and squeeze out as much moisture as you can. Again, I put them in a clean kitchen towel and squeeze. Add the minced garlic to the cooking potatoes and then the shredded squash. Season with Kosher salt and black pepper, add more oil to the pan if you feel like you need to, and even the mixture out in the bottom of the skillet.
Cook until the bottom is crispy, about 6 – 8 minutes, and then using a spatula, turn the hash browns over and cook the other side until crispy. Admittedly, I have a hard time leaving hash browns alone while they are cooking. I’m constantly stirring and turning them. My thought is that they will get crispier. Do it however you like. Once the squash hash browns are browned and crispy to your satisfaction, they are ready to serve.
Spelt is an ancient type of wheat. It contains gluten, but it’s gluten is a little different in that it is water soluble and easier to digest. Those with Celiac Disease should not eat spelt, but people with wheat allergies, intolerances, or who are specifically avoiding wheat may be able to eat it with no problems.
I have been on a wheat-free, sugar-free, dairy-free (except for butter), soy-free, alcohol-free, fun-free diet since mid-September. I’m trying this diet to help me get my thyroid disease under control (and weight loss would be an added bonus). I feel a tiny bit better since being on the diet and I have less of that hypothyroidism puffiness, but I have not lost any weight (curse you thyroid!). I’m struggling a little right now because the benefits of this diet are not outweighing the suckiness of the diet. I intend to stay on the diet until at least my next doctor’s appointment in November, but all I really want to do is consume crusty bread, goat cheese, and red wine.
I have been thinking of biscuits and gravy lately. I set out to make a wheat-free and dairy-free version. These biscuits actually turned out well. My 13 year old even liked them, which is saying something since he is the pickiest eater in the world. The biggest surprise was the gravy I made using unsweetened almond milk and spelt flour. It was fantastic! I didn’t use exact measurements for the gravy. I just made a roux with a little butter and spelt flour (about 1 tablespoon each) and added almond milk (maybe 1/2 a cup?), a little at a time, and cooked until a gravy came together. The gravy wasn’t pretty, but tasted fine on the spelt biscuits and satisfied my craving.
2 cups of spelt flour (can be found in bulk bins at natural food stores)
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons shortening
3/4 cup unsweetened almond milk
Preheat the oven to 450° F.
Combine the spelt flour, baking powder, baking soda, and salt in a large bowl. Using a fork, pastry cutter, or your hands, work the shortening into the spelt flour mixture until it looks like crumbs. Add the almond milk and stir until the dough comes together. The dough will be sticky. At this point, you may have to add additional spelt flour if the dough is too wet to get the dough to a state that is easy enough to handle.
Pour the dough out onto a (spelt) floured surface and sprinkle with little more spelt flour. Fold the dough over onto itself a couple of times and then press it out until it’s about an inch thick. Cut out the biscuits and place them on a baking sheet. Reform remaining dough and cut out more biscuits and place them on the baking sheet.
Place the biscuits in the oven and bake until done and golden, 15 to 20 minutes.
Makes 12 biscuits.